Oatmeal Singles with Caramelized Whiskey Bananas

Oatmeal singles with caramelized whiskey bananas and chocolate chunks

We have a little problem in our house. A problem that manifests itself daily in hordes of small storage containers that return home each evening with us from work. All of the cooking done each weekend to provide healthy breakfasts, lunches and snacks results in many, many small dishes that fill the top rack of our dishwasher in a blink. Most weeknights, we run the dishwasher with a full-to-bursting top rack, and a fairly light bottom rack. I do not enjoy the daily putting away of the clean containers, that must be stacked just so in a near Tetris-like fashion, so I am always looking for a way to use fewer containers on a daily basis. Enter the oatmeal single.

While browsing around on Pinterest, I came across Emily’s recipe for baked oatmeal singles…the recipe is very similar to my own baked oatmeal, just baked into muffin form – genius! I took Emily’s recipe for banana chocolate muffins and amped it up a bit with caramelized bananas with a shot of whiskey…and fair warning, you might have to taste the caramelized bananas a time or two, just to make sure they’re edible. A cook has got to have quality control, right?!

The finished muffins are perfect for busy weekday mornings – just pop one in the micro for 25-30 seconds, and head on out the door with a warm breakfast in hand, ready for munching.

And friends, you should know that Mark calls these delicious little wonders “Grumblecakes,” after a cartoon from Home Star Runner. Be sure to click on the grumblecake in the bottom right corner at the end of the animation.

Even Santa likes oatmeal cakes with caramelized bananas

Baked Oatmeal Singles with Caramelized Whiskey Bananas
Serves 12

Oatmeal Mixture:
4 cups Bob’s Red Mill Gluten Free Rolled Oats
2 cups unsweetened vanilla almond milk (or other milk of your choice)
2 tsp pumpkin pie spice (or cinnamon)
2 eggs
3/4 tsp kosher salt

Mix-ins
3 bananas, peeled and sliced into rounds
3 T packed brown sugar
2 T butter
splash of whiskey (because you CAN)
1/4 cup dark chocolate mini chips

1. Scoop the oats into a large mixing bowl and set aside.
2. Pour the almond milk (room temp, or slightly warmed) into a medium sized mixing bowl. Add the two eggs, salt, pumpkin pie spice, and ¾ tsp kosher salt and whisk until you have a smooth mixture, with the eggs beaten into the milk mixture.
3. Pour the milk mixture over the oats, and stir gently to combine with a rubber spatula, and let the mixture rest while you deal with the bananas.
4. Heat a non-stick pan over medium heat and melt 1 T butter in it. Add the bananas, and stir them into the melted butter. Let them cook for 3-4 minutes, until they start to break down a bit at the edges, then stir in the brown sugar. Cook for another 1-2 minutes, until the bananas breakdown almost completely, into a caramel colored ooze, with lighter lumps of banana barely intact. If you feel like it, add a splash of whiskey or bourbon and stir into the bananas – 1-2 tablespoons should do it. Turn off the heat, and remove the bananas from the heat and set aside to cool.
5. Preheat the oven to 375F, convection if you’ve got it. Give the oat mixture a stir while you wait – the oats should have already soaked up much of the milky liquid.
6. When the oven is ready, spray 12 muffin tins with olive oil, or grease with butter.
7. Fold the caramelized bananas into the oat mixture, and then stir in the chocolate chunks.
8. Fill the muffin tins with the oat mixture – each cup should be full – the muffins won’t really rise.
9. Slide the muffins into the oven on the center rack and bake for 30-40 minutes – check for doneness at 30 minutes if baking in metal tins. If using a silicone muffin mold, you’ll likely need closer to 40 minutes to fully cook the oats.
10. The finished muffins should be browned on top, and if you slide a paring knife into the center of the cake, they should have a moist crumb, but not gooey.
11. Cool the cakes in the tin for 10 minutes, then slide a butter knife around the edge of each cake, and remove to cool fully on a cooling rack before storing in the fridge in a storage container for 1 week.  Reheat cakes in the microwave for 25-30 seconds each.

What’s your favorite quickie weekday morning breakfast to get the day started right? Share in the comments section below…

Sundays in the Kitchen

The glory of the Sunday fridge is undisputed.

If you’re friends with me on Facebook, you know that each Sunday I post a list of my Sunday achievements in the kitchen. Sunday mornings are my time to get up early, walk the dog on the beach while making my mental list of to-dos for the morning. By 8am, I’m at the grocery to pick up any last needed items for the week, and by 9am, I’m in the kitchen. My weekly goal is to have all breakfasts, lunches, snacks and 2 dinners for the week prepped by 1pm in the afternoon…sometimes I’m a little quicker, sometimes a little slower. The important thing is that nothing intrudes on this block of time.

A morning in the kitchen sets me up for a successful week at work, where all I have to do is grab breakfast, lunch and snacks from the fridge and toss it in my lunchbag on my way out the door. Having a couple of dinners prepped ahead, and Sunday dinner leftovers for another night make it easy to get dinner on the table quickly, even after a long day in the office.

When I’m done with cooking and prepping Sunday afternoons, there is nothing more glorious than opening the fridge and seeing that wall of storage containers and know that I’m ready for whatever the week ahead brings. Friends often ask how I plan and get all the cooking done each weekend, so here’s how the magic happens (of course, there really is no magic, just some Type A organizational mojo and a teensy bit of help from my younger years spent in professional kitchens as a prep cook).

Lunches, breakfasts and snacks live on the top shelf – red lentil soup, pesto quinoa salad, sliced jicama and bags of veggies for snacks

Breakfasts: 

• Baked oatmeal with with sour cherries (you can add any favorite fruit to this recipe – about 2 c of fresh fruit)
• Granola bars for mid-morning snack

Dinners: 

• Sunday: Mushroom Chorizo tacos w onions and bell peppers and jicama taco shells (similar to what I wrote for the Mushroom Council (client) – full recipe coming soon)
• Monday: Leftover red lentil soup w roasted red peppers and Italian sausage from last Sunday
• Tuesday: Grilled hamburgers, fresh sweet corn & cucumber salad
• Wednesday: Leftover mushroom chorizo tacos & kohlrabi slaw
• Thursday: Grilled Italian sausage & cabbage salad
• Friday: Fresh sweet corn pesto pasta with bacon and basil (make this NOW)

Lunches: 

• Green monster summer veggie quinoa salad with basil pesto vinaigrette
• Leftover red lentil soup with roasted red peppers and Italian Sausage

Snacks:

• Baggies of blanched fresh green beans and peeled and sliced carrots (I hate those slimy bags of baby carrots, and they’re 2-3x more expensive than whole carrots)
• Nectarines and apples from the farmer’s market
• Granola Bars

Second shelf: cabbage for salads, salsa for snacks, and fixins for chorizo mushroom tacos.

The Plan of attack:

Friday night: 

• Take inventory of pantry and fridge
• Menu planning, cruise blogs/Pinterest for inspiration
• Start the farmer’s market & grocery list

Saturday:

• Hit up the farmer’s market for local, fresh goodies
• Make a batch of quinoa (1 1/2 cups + 3 cups water + salt) & stash in the fridge
• Make granola bars (1 batch lasts us 2+ weeks) & stash in the fridge in a large storage container with parchment paper between layers
• Night: Prep the baked oatmeal by putting the oats in the almond milk/egg mixture to soak overnight in the fridge

Sunday: 

• 7am: Preheat the oven and bake the oatmeal. Walk the dog, bring the phone along to add to the grocery list on my list app.
• 8am: Let the oatmeal cool, and raid Whole Foods or Rogers Park Fruit Market for any items needed for the week
• 9am: Cooking begins…the trick here is to multi-task as much as possible for maximum efficiency – have something working in the oven or on the stovetop while you’re chopping. Turn on some upbeat tunes and be diligent in setting timers so nothing burns as you multitask.
  • Note: while you get down in the kitchen, this is a perfect time for your spouse/partner/SO to do some cleaning around the house
• 12pm: Done cooking, and time to relax – perhaps with my favorite margarita.

This morning’s session went something like this: 

• Preheat oven to broil.
  • Meanwhile: scoop baked oatmeal into storage containers for the week ahead & stash in fridge.
• Roast red bell peppers for quinoa salad, turning peppers every five minutes.
  • Meanwhile: boil water and blanch green beans, drain beans and chill in an ice water bath
• Shuck 3 ears of fresh sweet corn & slice kernels off cob. Heat a large, non-stick pan over medium heat, add 1 T olive oil and saute for 5 minutes
  • Meanwhile: Dump cooked quinoa in a large mixing bowl. Dice leftover grilled steak from Friday’s dinner for deployment in quinoa salad. Peel & chop roasted bell peppers & chop a handful of beans for quinoa salad. Add chopped veggies & steak to quinoa bowl. Set aside rest of green beans for snack baggies.
  • Add sauteed corn to the bowl of quinoa, meat and veggies. Gently stir to combine.
• Make pesto vinaigrette in the food processor: 2 handfuls of fresh basil, stems removed, 3 T marcona almonds, 1 garlic clove, juice of 1/2 lemon, zest of 1 lemon & 1/4 cup olive oil. Process until smooth, add salt & pepper to taste.
• Scrape the pesto vinaigrette onto the quinoa salad mixture. Use a spatula to gently stir until all quinoa is lightly dressed in pesto dressing. Crumble a handful of feta into the salad and stir a final time. Scoop into storage containers and stash in the fridge.
• Peel & slice 1lb of carrots and portion into snack baggies along with the rest of the green beans, and place all baggies of veggies into an open storage container in the fridge for easy grabbing.
• Make watermelon lemonade sorbet base: slice and cube watermelon and dump into the blender. De-seed and juice 3 lemons. Make lemon simple syrup with sugar and lemon juice – add finished syrup to the watermelon, and puree. Stash the sorbet base in the fridge to chill before churning around dinner time.
• Wash 1.5 lbs of mushrooms in a salad spinner filled with cold water. Swish the mushrooms around a bit to shake all the dirt loose, then pick up the basket to drain. Dump the filthy water, and spin gently.  (Now, I know washing mushrooms is taboo, but people – these things grow in manure, and that’s just not good eats, as Alton Brown would say. So if you’re planning to use mushrooms the same day you wash them, there’s truly no harm in it so far as I’ve experienced.)
• De-stem the mushrooms (save the stems for stock in a bag in the freezer, since you’ve already washed them) and dice into 1/2” cubes. Store in a large storage container for use in mushroom chorizo tacos for dinner.
• Dice 1/2 white onion and 1 large red bell pepper for the mushroom tacos. Store in a separate storage container in the fridge.
• Make Salsa: dump 1/4 of an onion, a handful of cilantro, pinch of salt & garlic powder in a mini-prep processor with 1 can of fire roasted diced tomatoes and 1 T chipotle puree. Whizz & jar. Done.

And that, my friends, is roughly what happens in my kitchen every Sunday morning.  What are your prep-ahead secrets? How do you tackle menu planning for the week?  Share your tips for weekday culinary success in the comments below! 

Baked Oatmeal with Tart Cherries

It’s the fourth of July. A day for BBQing with friends, flag waving and spectacular fireworks shows. But before all the holiday hoopla, we all need a hearty breakfast to get the day started right. This is the perfect breakfast to impress your houseguests and requires a minimal amount of work.

David Lebovitz linked to this recipe on his Facebook page, and I knew I’d have to make it ASAP. I’d never heard of an oatmeal dish baked with a custard-like base. I was intrigued. The egg, milk and cinnamon spiced batter reminded me of my favorite breakfast which I now miss – french toast. I know you can make french toast with gluten-free bread, but we so seldom have bread in the house, that I’ve honestly never made it. But we ALWAYS have gluten-free oats in the house. In a normal week, we’ll go through a 2lb bag of Bob’s Red Mill gluten-free oats between making a batch of my granola bars, and making oatmeal for breakfast…and then there’s my obsession with rice-cooker simmered steel cut oats. Yeah, we like oats around here.

So it didn’t take me long to grab the bag of oats and get a batch of this baked oatmeal started. Making the custard is so reminiscent of making french toast, it made me happy just whisking the eggs, milk and spices together. Once you mix in the oats, you’re essentially done until the next morning when you pop the baking dish into the oven…the oatmeal takes a little planning ahead, but I promise you it’s worth it. The finished dish, fresh from the oven and drizzled with a bit of cold almond milk – is heaven. The oatmeal could definitely stand on its own served in squares with a hot mug of coffee, but I prefer to dip my spoon into a puddle of milk and savor each spoonful, studded with the occasional tart cherry. Give this breakfast treat a try.

Happy 4th of July to one and all!

What’s your favorite way to enjoy a bowl of oatmeal? Share your oaty-wisdom in the comments below.

Baked Oatmeal
Adapted from Delicious Days
Serves 10

4 T butter, melted (plus some more for greasing pan)
3 eggs
1/3 cup packed dark brown sugar
1 T vanilla extract
2 tsp cinnamon
1/2 tsp fresh ground nutmeg
1 1/4 tsp kosher salt
3 cups almond milk (or dairy milk), slightly warmed
6 cups rolled oats
1/2 cup dried tart cherries
1 1/2 cups chopped fresh fruit (whatever you have – peaches, fresh pineapple (Mark’s favorite) blueberries, apples, strawberries, etc)

1. Start preparing your oats the evening before you plan to serve them: Use a large bowl with a lid so that you can mix all ingredients and keep them in an airtight container in the fridge without having to change dishes. Melt the butter in the microwave, then remove from the stove and let cool down a bit. Pour the almond milk into your mixing bowl and heat in the microwave for 1 minute, to slightly warm the milk. Break the egg into the bowl with the almond milk and beat with a whisk. Add the sugar, the butter and the spices and blend well. Lastly, add the oats and stir until everything is combined. Close the bowl with the lid and let soak over night in the fridge.
2. Baking the oats: Preheat your oven to 375°F. Grease a 9×13″ ovenproof dish with butter. Scoop 1/2 of the oats into the pan, and smooth out into an even layer with a spatula. Sprinkle the dried cherries over the oats, and then scatter the chopped fresh fruit over top. Scoop the remaining oats into the baking pan and smooth out with a spatula.
3. Bake on middle shelf of the oven for 45 minutes or until the top looks slightly browned color and the top of the oats feel crisp to the touch. Take out of the oven and serve warm. If you want to eat it more like traditional oatmeal, add a splash of milk.

378 cal per serving, 110 cal from fat, 12g fat 85mg cholesterol, 630mg sodium, 150mg potassium, 49g carb, 6g fiber, 17g sugar, 9.5g protein